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Porage

Porage is the Scottish spelling of porridge. I eat a bowl of it every morning. Like many of Scottish descent, I like the taste of oatmeal (and lamb, by the way, which is another Scottish preference). Despite Dr Johnson’s famous dismissal of oats (“a grain, which in England is generally given to horses, but in Scotland supports the people”), I find it adds taste to most things it’s included in. I find that the supermarket premium oatmeal is far superior to their ‘basics’ product in both taste and especially texture.

My breakfast bowl is made using half a cup of semi-skimmed goats’ milk to one and a half cups of boiling water. When this is in the pan on my stove I sprinkle half a cup of oats into it. I add a pinch of salt substitute, and just as it all begins to boil up, I turn it down to simmer. I let it simmer for at least 5 minutes. Then I eat it with some maple syrup, maybe about a dessert spoonful. I read that porage is apparently very healthy for you, so there’s an added bonus.